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Working in numerous restaurants over the years has given me ample opportunity to mentally bookmark some of my favorite tricks and dishes. This salad is one of those favorites.

While there is a basic template for this recipe, it’s really versatile and can be changed up to suit your mood. The original recipe called for bleu cheese, but I went for goat cheese this round. (Crazy, I say!) The other staple ingredients are: flank steak, romaine lettuce, caramelized mushrooms, sautéed portobellos, and your vinaigrette of choice.

My steak marinade can differ depending on what’s available in the fridge. For this steak I used olive oil, Dale’s, tamari (gluten-free soy sauce), brown mustard, and fresh minced garlic.

I also like to make my own vinaigrette. I’m never a big fan of what I can buy at the grocery store, so making my own is immensely more satisfying (and contains much fewer ingredients!). My vinaigrette recipe also changes depending on what ingredients are available, but is usually a combo of olive oil, vinegar (red wine or balsamic), fresh minced garlic, mustard or lemon juice, and salt/pepper.

I had started caramelizing my onions while the steak was marinating. Once the onions were really soft, I threw in the mushrooms so that they could soften as well. The steak was cooked the steak in a cast iron skillet, but any preparation would work well here.

The salad is best when steak and veggies are still warm, the cheese gets all melty and everything melds together really well.

Combine 1 tsp olive oil, minced garlic, Dale’s, tamari, mustard, salt and pepper in a small bowl and whisk. Pour over steak and let marinate for 20-30 minutes. In the meantime, cook onions over med-low heat in 1 tsp of olive oil and season with salt and pepper. Once onions are soft, add in portobellos and reduce heat to low. Cook steak to desired temperature and let rest for a few minutes. If dressing has not been made in advance, combine all ingredients in a sealed container (I opted for a mason jar) and shake until well combined. Carve steak into bite-size pieces and assemble remaining ingredients. Enjoy!

While in the throes of all that is Whole30, I may have limited my perusing of non-Whole30 focused blogs, simply to save myself from all the cravings that would soon follow. This week I was back into my old blog reading ways and finding inspiration everywhere! It’s so refreshing.

My main source of inspiration this week has come from Hummusapien. Alexis is a registered dietician and knows how to make crazy yummy recipes that are jam-packed with veggies. Her Avocado Black Bean Burgers are on my list of all-time favorites and I am ready for next week to get here so I can make them already. If you’re of the vegetarian persuasion, or just like eating as many veggies as possible and all the hummus all the time, you must check her out. I also have her Super Easy Mexican Crockpot Casserole (with a few slight modifications) and her Mediterranean Quinoa Salad on my list for next week.

Another nom-inducing blog I’ve been all over this week is The Roasted Root. Julia’s cauliflower fried rice is calling my name, and paleo to boot. I can’t decide if I want to add a little meatiness to the dish or leave it as is. If we’re being honest, I really want a side of egg rolls and spicy mustard to go along with my fried cauli rice, but we all want what we can’t have. Also, she has endless treats over on her blog (many of them gluten-free and paleo) that I am looking forward to making real soon (I’m looking at you Grain Free Almond Butter Pumpkin Bars and Fudgy Paleo Beetroot Brownies.

In typical Julie fashion, I failed to ever post my last week of Whole30. I bet some of you thought I didn’t make it out alive. Well, surprise, surprise… both Pal and I made it out alive and well.

As with the first attempt, I was pretty much over it the final week. However, we stuck it out and I may have learned a little more this go round than last time (or I chose to pay closer attention… either way…).

I think sugar is what bothers me most, which isn’t a huge surprise. I’ve also kept a limit on grains, especially corn (and gluten, duh), which I think helps a ton. I’ve also not fallen face first into the overly processed, packaged, gluten-free foods. Keepin’ it real and whole, y’all.

Much to my utter joy, beans and quality dairy haven’t bothered me (hashtag yay). I plan on trying quinoa next week, because I have been craving it like crazy, Mediterranean style, like the good ol’ days. I need a bean-y, quinoa-y salad all up in my life. Also, hummus on everything.

Oh, and there were results! I lost 7 inches overall and 6-7lbs. All water weight, I’m sure, but it was nice to de-puff a bit. 😉

All in all, it was a good experience. What’s not to love about eating nothing but goodness for a month straight? Will I do it again? We’ll see.

Saturdays that involve me leaving the house precisely one time (usually to buy groceries) and showering just to change into fresh pajamas are my favorite. Today was one of those Saturdays. This morning I found myself at the farmers’ market 30 minutes before it even opened (knowing good and well that they wouldn’t let anyone in a minute sooner), and let me tell you, that is a new kind of torture. Being out in the world before 9:00am on a Saturday, and having to just sit in my car and wait, is not my idea of a grand time, but boy was it sweet to have all those aisles mostly to myself.

On an unrelated, but equally exciting note, I got to break out my new spiralizer again this week! I had Monday off and was able to spend the late morning cooking and prepping all I needed to for the week ahead. It was glorious! I love feeling prepared.

I spiralized four zucchini and two Japanese sweet potatoes for spaghetti (vegetti?) and burrito bowls, respectively. I let the zucchini sit in a paper towel lined bowl for a couple of days before I needed to help dry them out a bit before cooking. So much water in those suckers! The sweet potatoes sat for a few days as well, but do not require draining. 😉

On the spiralizing agenda for this, our final week of Whole30? Carrots! More Japanese sweets! I’m pretty pumped about the carrots.

Speaking of weeks, days 19-24 have come/gone and it’s starting to get a little more difficult. I’ve hit the “Why isn’t three weeks enough?” part of Whole30 and am sort of looking forward to the end. Not in a ‘drown myself in pizza and ice cream’ sort of way, but in a less restricted sort of way. Also, Pals have a fun celebration dinner planned for day 31.

Sometimes recipes do not go as planned. Sometimes they simply do not live up to your expectations. Sometimes you’re home from work, in a rush, and just cannot deal with the letting something set for a half hour or more before starting the cooking process. And sometimes, sometimes there are unexpected body parts in your can of fish.

Body parts, you say? Now that I have your attention, let’s start there. I had high hopes for a salmon patty recipe I came across. Reputable source and a pretty dish in pictures; it gave me the courage to leave all the reservations, err fears, behind that I have harbored since the days of smelling my grandmother’s foul, and probably burnt, salmon patties of my youth. That being said, I was excited to give these a go and change my view on the salmon patty for good.

All my hopes and dreams went down the drain when Pal opened the can and said, “What’s this?”. A vertebra. A vertebra followed by another vertebra, followed by most of spine and several teeny, tiny bones. Despite Pal’s careful deboning of all visible skeletal intruders, there was really no winning me back by that point. I went on to form the patties (much stickier than I anticipated and a total waste of homemade mayo) and only then did I notice that these puppies needed to set for at least half an hour. An extra half hour on a weeknight, post-gym, is pretty much an eternity and more or less unacceptable. So I allotted fifteen minutes tops for the setting of things, which led to them promptly falling apart and my interest dwindling further. Several minutes later, with one bite under my belt, I gave up and had fruit with a side of green beans for dinner. Pal powered through, but I was not that strong. The next day, following a Facebook post of my woeful experience, I discovered that this fish skeleton situation is a common one with cans of salmon, not just the off-brand farmers’ market variety, and that, if I dare go the salmon patty route ever again, salmon in a pouch is a much safer bet.

Now that I’ve regaled you with what we shall forevermore refer to as Fish Fail ’15, my other culinary disappointments with pale in comparison. Let me leave you with this: textures are important (steer clear of what your husband might liken to baby food), ingredients are a crystal ball of sorts as to what your finished product will be like (if there is nothing in the recipe to transform a few paltry items into something rich and stewy, all the hope in the world won’t magically turn the said items into more than broth with chunks of meat).

Oh and, hey there day 19! Minus the fact that the smelling of pizza feels like a new and terrible level of hell, this second stab at a Whole30 has been breezing by.

We are over the hump, people! More than halfway and right smack into what those crazy Whole30 folks call ‘Tiger Blood’ aka feeling really good stage of the game. The past two days have been much easier, which I love. I did have an issue with something I ate yesterday – hives behind my ears and on my neck. It was minor and they went away by this morning. The only thing I ate out of the ordinary was a restaurant salad dressing. It was a vinaigrette, but I suppose you can’t be too careful and asking for the ingredients is always in your best interest. Had I not been too lazy to make my own before going to work, this may have been avoided. 😉

Chocolate + Spices

Here’s what us Pals will be noshing on this week:

Nom Nom Paleo’s Southwest Cowboy Chili I mentioned last week. For once we had too much food and I just got around to making this tonight. Chocolate in my chili… I can’t wait to see how this turns out!

Chicken and Zucchini Burgers with green beans and okra – There is something magical about mixing zucchini with ground chicken. So much moisture and flavor! I just might top these babies with some avocado if I’m feeling fancy.

Zoodles and Meat Sauce – We are officially in the spiralizing business! Pal wasn’t too keen on my zoodles with an avocado sauce (too mushy), so here’s hoping a hearty meat sauce will set him straight.

Burrito Bowls with Sweet Potato Spirals – Ground beef, spices, avocado and onions over a bed of lettuce with salsa and sauteed sweet potato spirals. I think the sweets will add a fantastic texture to my burrito bowls and a little more staying power.

I love cookbooks. I love curling up with one, as if it were a novel, and reading it cover to cover. I love the stories behind the dishes and working up an appetite getting lost in their pictures. Paleo recipes, while typically simpler in nature, are just as fun to get lost in. It took me a while to realize that, that Paleo ingredients can be just as fun and inspiring as the the ingredients was comfortable with and accustomed to. Maybe that’s why so many (myself previously included) are wary of a Paleo lifestyle – it’s uncomfortable at first (as all changes can be), it can be challenging (which makes a newfound favorite recipe that much more delicious), and the simplicity of it can come of as rather boring (but it doesn’t have to be at all).

That being said, I am looking to add to my Paleo cookbook collection down the road. My current go-to books, and the only strictly Paleo cookbooks I own, are Nom Nom Paleo: Food For Humans and Against All Grain. They have been huge helps in the kitchen and I enjoy them both very much, but being a bit of a cookbookworm has me craving more. Yes, Pinterest is an amazing resource and will work for now, but there’s not much better than flipping through a pretty new collection of recipes and bookmarking all the delectable things I want to recreate.

Here are a few I’ve got my eye on:

Against All Grain: Meals Made Simple – Keeping things simple is a big win in my book and since I already am in love with one of her cookbooks, I feel confident that this one will be awesome as well. Also, she made the Amazon top list in food books for 2014!

The Paleo Kitchen – A Paleo cookbook on the New York Times Bestseller list? Sold. And let’s be real, those pancakes on the front are going to happen post Whole30 (or 45, or 60).

Here we are, four days in, and I already feel like we’re winning this thing. I’m not sure if it comes with the territory, but so far the second attempt is going much more smoothly than the first. I haven’t had cravings (other than the dream about eating a slice of 6-layer chocolate cake, and only when debating a second slice realizing that it’s a.) not gluten-free and b.) that I’ll have to start Whole30 over again); my energy has been up, I’m less snacky, and the hives on my hand are pretty much gone. One thing I have noticed is that the skin on my chin is really dry. With a little help from Google, it turns out that the dryness could be a result of a change in digestion and/or your body releasing toxins from having had too much sugar and processed foods in your system – just a hunch here, but I am willing to bet it’s a bit of both. My body, and the reality that everything within it is so intertwined, continues to amaze me.

This week us Pals have a pretty tasty menu planned. Check it out:

Breakfast: Chicken chorizo sausages with scrambled eggs… check your sausage ingredients! We are lucky enough to buy ours from a farmers’ market that make them on-site and additive-free.

Beef + Guacamole Sliders, inspired by Stupid Easy Paleo. I nixed the bacon and added sauteed onions and homemade ketchup, with sauteed snow peas on the side. The combination of guacamole and sweet potatoes was something else. However, it is worth nothing that, while they look like little burgers, they are still a knife-and-fork food. Also, one sweet potato didn’t quite stretch far enough for me to have “buns” for all the patties, but that’s not really a big deal.

Crockpot Pot Roast with carrots, onions, and potatoes. I’ve looked around at different Whole30 pot roast recipes to see what they have in common. Searing the meat, a little broth, and a lot of garlic. We’re going to wing this one and hope for the best. Fingers crossed, kids.

Pan-cooked chicken thighs with crash hot potatoes and green beans. CHPs are life… and can even be made with a faulty oven! I boil them a little longer and use the broiler to crisp them up post-smash. If there was an option to only eat creamy, dreamy, crash hot potatoes for a month, I’d do it.

Meaty Marinara over sauteed zucchini. I have yet to purchase a spiralizer, so for now, zoodles are a distant dream. That’s not stopping me from eating a spaghetti inspired dinner, no dang way. I’m using Silver Palate “Thick + Sassy” sauce, adding ground beef, and serving over sauteed zucchini bits. Silver Palate sauce happens to be compliant, so I’m taking a shortcut in lieu of making my own. Again, check your labels and make sure you’re not getting a jar chock full of sugar. 😉

If I do find myself in need of a snack, I have an almond/pecan mix, bananas, clementines, and apples on hand.

Here’s to another incredible week of Whole30! You’re killing it, I can see it from here.

P.S. I may be doing swell, but Pal just said he wanted a hotdog burrito. Heaven help us.

Happy, happy New Year’s Eve! Us Pals are staying in tonight with a yummy stir-fry and plenty of Netflixy things to watch. In preparation for my second Whole30, which officially starts tomorrow, I have been playing around with some new eats.

This Hamburger Soup, via The Pioneer Woman, was at the top of my list to make and for good reason. It is fantastic!

Chock full of veggies and protein, this soup was easy to make Whole30 compliant. Always make sure to check your labels for any sneaky additives, especially broths. The original recipe called for beef broth, but I couldn’t find an additive-free one, so I used veggie broth instead. It worked like a charm.

Oh man, veggies for days. The red potatoes help this soup keep you full and the different textures are so very satisfying. I can’t get enough.

I see us Pals noshing on a lot of this soup during the next 30 days. If anyone has any must-have paleo eats they want to share, please do! I am trying my best to stay on top of menu planning and not get in a rut this time around.

Also, since it is NYE and resolutions are on the brain, my goal for 2015 isn’t just a Whole30… it’s a whole switch to paleo. I’ve tried before and was not as dedicated as I could have been. The more I’ve read the more I have come to realize this is what’s best for me. There is too much junk in processed food, and from gut to brain, it’s frightening how deeply it messes with us. I want to feel like my best self. So, here’s to a new year and a healthier me!

Hamburger Soup (makes approximately 6 entree servings):

Ingredients
2-2.5 pounds Ground Chuck
1 whole Large Onion, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes
4 Cups Vegetable Broth
1 whole Orange Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Tomato Paste
1/2 teaspoon Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)
Preparation Instructions
In a large pot over medium-high heat, brown the meat with the onion and garlic. Remove the pot from the heat and drain off some fat (removed approximately 1/2 cup, but kept the rest).
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you’d like it to be more “soupy,” add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

**This post is brought to you by my current battle with hives and should be sponsored by Benadryl, but isn’t.** Eating perfectly is probably impossible, at least for this girl. You try your best, read all blogs and cookbooks, and … Continue reading →